Guilt-less Desserts & Treats for your Family
There is no dignified way to get out of your bathers in a public change room without flashing at least some of your ‘bits’.
This finally hit me last Thursday as I tried to get three kids, and myself, dried and changed after swimming lessons. There I was with my towel around me, held together in my teeth, as I tried to pry the wet bathers over my lumps and bumps without dropping the towel. That, my friends, should be an Olympic event. I was wedged in a corner with my back to the crowd, as to not flash the other swimmers with a Janet Jacksonesque ‘wardrobe malfunction’, and attempted to wiggle and shake out my out of my bathers. Had I been fully clothed I could have been mistaken for a Wiggles backup dancer with my moves.
Once the bathers are off then comes the equally challenging getting dressed. The danger part is the seconds between lowering the towel just enough that you can get your bra on, but not dropping it to expose your rear. A perfectly executed move would earn you a 9.8 from the judges.
I’ve discovered that there are two types of people in a female public change room, and they can usually be grouped by age. The first group are woman aged between 8 and 68. They are usually more body conscious and will undergo extreme contortions to maintain their modesty. Additional towels are often employed to create screens and eye contact is rarely made with others.
Then there are the under 8s and the over 68 year old women. These women/girls don’t care who sees them in the nude. They can often be seen standing, starkers, chatting to another bared bottomed woman about their orchid collection (in the case of children; their favourite toy), totally oblivious to all the failed attempts at modesty by the other swimmers. They are who they are – jiggly bits and all – and they no longer cares who sees it!
This Triple Chocolate Brownie Bread follows my odd obsession with sweet potato desserts and my quest to join the towel juggling Olympic team. I recently brought you these Brownie Muffins and there is a long list of Chocolate desserts containing my favourite secret ingredient (like this, this and this). This Triple Chocolate Brownie Bread is extra special though as I have added Chocolate Chips to the bread and then topped it off with a healthy layer of Chocolate Ganache (and by healthy I mean lots of it!). Normally I would say that my bread recipes can be eaten as either breakfast or afternoon tea, but this Triple Chocolate Brownie Bread feels more like a decadent dessert loaf (although I wouldn’t judge anyone who ate it before noon!). There is large serving of sweet potato in this bread, but you can hardly taste it thanks to the triple chocolatey goodness.
When making your own Sweet Potato Puree be sure to bake enough (you’ll find a how to guide here). I know, it sounds obvious but I recently found myself short 50 grams for a recipe and had to add some mashed, ripe Banana to make up the right quantity. You can also substitute mashed ripe Banana or ripe Avocado in this recipe and get the same delicious outcome.
Making your own Chocolate and Chocolate Chips is easier than you think. Making a full recipe of Chocolate gives you 200 grams which is enough for both the chocolate chips and the ganache. Feel free to use store bought chocolate if you prefer.
Eat up; you may need some Triple Chocolate Brownie Bread to recover from the trauma that is the women’s public change rooms.
P.S. I was recently listed as number 21 in a list of the 50 top Aussie Food Bloggers. How cool is that?!
- 3 Eggs
- 1/3 Cup Maple Syrup
- 2 teaspoon Vanilla Extract
- 270 grams pureed/mashed roasted Sweet Potato (to roast sweet potato; place a whole, unpeeled piece of sweet potato in a moderate oven for 60 minutes. When cooled, remove the skin and scoop out the mushy insides to use)
- 1/3 Cup Milk (of choice)
- 3 teaspoons Baking Powder
- 1 teaspoon Bicarb Soda
- 1/2 Cup Coconut Flour
- 1/4 Cup Arrowroot
- 1/2 Cup Almond Meal (seed meals can be substituted)
- 1/4 Cup Cocoa
- Dash of Salt
- 100 grams Chocolate Chips
- 1/3 Cup Coconut Cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)
- 1 Tablespoons Coconut Oil
- 1 teaspoons Vanilla Extract
- 100 grams Chocolate
- 1/2 Cup Coconut Oil
- 1/2 Cup Cocoa
- 2 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- Preheat the oven to 175C/350F. Line and grease a loaf tin.
- Place the eggs in the bowl of a kitchen stand mixer and beat for 5 minutes, or until fluffy.
- Add the maple syrup and vanilla extract and beat on high until smooth.
- Add the pureed Sweet Potato, beating on high.
- In a separate bowl, sift together the dry ingredients.
- Add the dry ingredients to the mixture on low until combined.
- Fold through the Chocolate Chips.
- Pour into the loaf tin and bake for 55 minutes, or until cooked through. Allow the loaf to cool in the tin before removing and icing with chocolate ganache (optional).
- Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
- In a saucepan, over medium heat, bring the coconut cream to the boil.
- Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
- Allow to cool slightly before using.
- If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water. Whisk gently until the lumps have broken and the ganache is smooth.
- A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it's too warm or you notice the ganache becoming soft put it in the fridge.
- Melt the coconut oil in a saucepan over a very low heat.
- Stir in the Cocoa and maple syrup and vanilla if using. Allow to thicken slightly.
- Pour the Chocolate into a medium lined baking tray and freeze for 1 hour.
- Remove from freezer and use.
- To make chips; Remove the Chocolate from the freezer and break into large pieces. Place the pieces in a zip lock freezer bag. Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.Use immediately or refreeze for later use. Alternatively, use a sharp knife and a cutting board to cut the chocolate into small pieces (this is the more grown up way to make Choc-chips).